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Thursday, January 12, 2012

Slow Cooker Beef Stew

I think everyone has there own version of beef stew. This one is fantastic, you can play with the herbs that you add, or leave them out entirely depending on your taste preference or mood. I was in the mood for rosemary and thyme this time, so that's what I have in the recipe. This is enough to feed my family for 3 meals. I freeze the leftovers and then just thaw and reheat for the subsequent meals...it saves me time and money.

Heat oil in a skillet over medium-high to high heat. Season meat with salt and pepper and toss in the flour to evenly coat. Brown the meat in the skillet for 1-2 minutes on each side and place the meat into the slow cooker. Add in the remaining ingredients, except for the corn starch and cold water. Cook on low for 10 hours. Thirty minutes before serving time, mix together corn starch and water and add it to the stew. Turn the heat up to high and cook until thickened. Season with additional salt and pepper, if needed.

My Story

At 29 years old, I have finally figured out why I have been sick off and on for my whole life...gluten. After being very, very ill for a month, I went gluten-free and dairy-free. Shortly after that my children were tested and their intolerances were discovered as well. My older one is gluten intolerant, and my younger one is gluten, casein, and soy intolerant. This has changed our lives, we are feeling better than we ever have. And I'm enjoying cooking more than I ever have, too! Having food intolerances isn't the end of your life, life does go on, and food does still taste good, this blog is proof!